The Effects of Dewinging on Chick Growth and Laying House Performance of Experimental White Leghorns
IS IT economically possible to secure more meat and/or eggs from the domestic fowl by surgically removing all or most of the wings? Some poultry research workers have apparently found positive answers to this question. Kondo et al. (1958) reported an increase in edible thigh and breast meat of 13.9...
| Published in: | Poultry Science |
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| Main Authors: | , , |
| Format: | Text |
| Language: | English |
| Published: |
Oxford University Press
1964
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| Subjects: | |
| Online Access: | http://ps.oxfordjournals.org/cgi/content/short/43/6/1508 https://doi.org/10.3382/ps.0431508 |
| Summary: | IS IT economically possible to secure more meat and/or eggs from the domestic fowl by surgically removing all or most of the wings? Some poultry research workers have apparently found positive answers to this question. Kondo et al. (1958) reported an increase in edible thigh and breast meat of 13.9 and 16.7 percent respectively in approximately 14 week old, nearly wingless, male crossbred chicks (Barred Plymouth Rock × White Leghorn). The increases in edible meat in slightly younger wingless females of the same breeding was not as good as that of the males. Average finishing live weight in both sexes of the cut wing group was also greater than in the control group. Kamar and Sami (1964), experimenting with Baladi and Fayomi stocks, found that cutting two-thirds of the free part of the wings of the newly hatched chick caused the wingless birds to grow faster—to have higher body . . . |
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